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Things that are pissing you off- Food & Drink Edition

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 25, 2010.

  1. HORNS

    HORNS Senior member

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    3> Foams, deconstruction, truffles and foie in everything and kobe burgers (although the lobster w/ truffle and foie gras sauce at L20 is definitely an exception)


    Fads are pretty annoying. I remember that, in the late '90s, almost every restaurant in Chicago had a "mushroom/truffle cappuccino" of some sort.
     
  2. Piobaire

    Piobaire Senior member

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    Would you guys find it a sign of professional ignorance if they asked you if you wanted the martini made with gin or vodka?

    Maybe not ignorance on the bartender's part, I mean he at least realized martini =! automatically mean vodka, but it would certainly tell me much about the crowd that usually goes there.

    Now, what would impress me would be if the bartender stirred the martinin or even, heaven forbid, cracked some ice too.
     
  3. Mark from Plano

    Mark from Plano Senior member

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    Would you guys find it a sign of professional ignorance if they asked you if you wanted the martini made with gin or vodka?

    Maybe not ignorance on the bartender's part, I mean he at least realized martini =! automatically mean vodka, but it would certainly tell me much about the crowd that usually goes there.

    Now, what would impress me would be if the bartender stirred the martinin or even, heaven forbid, cracked some ice too.


    This.

    I'm actually less concerned with what he says than if he leaves me with the impression that he doesn't even realize that a martini is made with gin. I understand the world we live in and that most people don't know that today...but he's a bartender, he should know better. As long as he knows better, that's fine.

    If you came to my town I could take you to one spot and show you the difference better than I could explain it. I can walk into a particular bar I know that is competently staffed. The bartenders are grownups who take their job seriously. They do actually stir their martinis with cracked ice. They know that a proper Manhattan is served with a dash of bitters. They remember your name and what you like to drink even if you've only been in a few times.

    I can then take you right across the street where the (extremely popular) watering hole bar is staffed with a bunch of untrained 20-somethings designed only to look pretty and bring in the female customers. If I got behind the bar and mixed my drink myself they'd still find a way to screw it up for me. Sadly I still go there quite frequently because its a sushi place that serves very good sushi...the bar staff is just very incompentent.

    It's really not that hard, it just takes attention to detail.
     
  4. Thomas

    Thomas Senior member

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    How can you possibly be a professional bartender and not know how to mix a basic cocktail? It's beyond me. If I were so inept in the very basics of my profession I'd be fired within a week. Someday I'm going to come up with a ranking of the seven circles of bartending hell. It will involve the following levels in some order or another...

    (...)


    Look at you blankly when you request a Canadian whisky in your manhattan. Comes back and says they don't have any Canadian whisky, when you can see CC sitting right there.

    Asks what type of vodka you'd like in your martini.

    You know what? In 10 or 15 years, we all need to pick a city and open up a VTR equivalent.


    How about..."A Manhattan? Now...remind me what's in that again? Oh...I don't think we have sweet vermouth...sorry...can I make it with something else for you?" [​IMG]

    eh, only ponces order cocktails or anything mixed.

    One exception, perhaps, for pina coladas.
     
  5. whiteslashasian

    whiteslashasian Senior member

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    I just bought some short ribs from my regular butcher. Got them home and realized that they were sliced about 3/8 in thick. [​IMG] Really? WTF am I supposed to do with those?

    Maybe he thought you wanted to cook them "Korean Style"?
     
  6. freespirit

    freespirit Well-Known Member

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    Restaurants that lie on their menus. I've seen Grana Padano, cheaper then Parmigianno, used and called parm. Sliced mozzarella used where the menu says provolone.

    Also, working in a kitchen, and seeing risottos made incorrectly, cheese thrown all over fish risottos and cooks who don't know how to sear a scallop, just sautee them.
     
  7. Johnny_5

    Johnny_5 Senior member

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    Would you guys find it a sign of professional ignorance if they asked you if you wanted the martini made with gin or vodka?
    I'm enjoying the martini discussion because it makes me look like less of an idiot. I come from a family of of very old school restaurateurs and when I first started as a bartender at a local restaurant I was told by my father, "if anyone ever orders a martini it is by default gin, don't ask whether or not they want vodka or gin you will look like an idiot." So when I started bartending people were ordering "martinis." A couple of people who sipped them spit back into the glass, and were baffled by the fact that I had made their cocktails with gin. If you ask if they want gin or vodka you're an asshole. If you don't ask and assume it's supposed to be gin you're also an asshole. It's a shame that the cocktail has been so bastardized that most people don't even know how to make them anymore.
     
  8. sonick

    sonick Senior member

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    --Responds to any martini order with the question "do you want that dirty?" [​IMG] .

    What's wrong with this, I like my martini's dirty.
     
  9. greekonomist

    greekonomist Senior member

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  10. gomestar

    gomestar Senior member

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    The raw food movement. [​IMG]

    the bowel movement is much more interesting and IMO much more satisfying.
     
  11. kwilkinson

    kwilkinson Senior member

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    seriously, this is the WORST you can do? brush-etta. "Are you still working on that?" "How is your food tasting?" insalata caprese served as a sundowner special at some restaurant in the midwest made with out-of-season tomatoes and packaged mozzarella. what did they put on it? dried basil? jeez, man, you've only been out of cali for what, a week?

    Actually, fresh basil and fresh mozz. But I won't try to change any misconceptions about the places I eat.

    And I haven't really been "out" of Cali yet. I flew back to help my parents re-roof their house in exchange for my mom helping me move all my shit back to Indiana. So we left Indiana yesterday. Now we are stuck on the Nevada/Utah line on I-80 b/c of 125 mph wind gusts in the mountain passes above us (and an expected 6-12 inches of snow tonight above 7000 feet).
    Now, foodguy, in case you have never had the pleasure of being stuck in West Wendover, Nevada for 36 hours, allow me the pleasure of telling you it isn't all it's cracked up to be. It is a town (technically, more like a mile long strip mall) that consists of nothing but casinos, whorehouses, gas stations, and motels. It sounds like it would be a blast, but when you're stuck in this Godforsaken place with your mom, it's no bueno.
     
  12. ChicagoRon

    ChicagoRon Senior member

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    Actually, fresh basil and fresh mozz. But I won't try to change any misconceptions about the places I eat. And I haven't really been "out" of Cali yet. I flew back to help my parents re-roof their house in exchange for my mom helping me move all my shit back to Indiana. So we left Indiana yesterday. Now we are stuck on the Nevada/Utah line on I-80 b/c of 125 mph wind gusts in the mountain passes above us (and an expected 6-12 inches of snow tonight above 7000 feet). Now, foodguy, in case you have never had the pleasure of being stuck in West Wendover, Nevada for 36 hours, allow me the pleasure of telling you it isn't all it's cracked up to be. It is a town (technically, more like a mile long strip mall) that consists of nothing but casinos, whorehouses, gas stations, and motels. It sounds like it would be a blast, but when you're stuck in this Godforsaken place with your mom, it's no bueno.
    Take your mom to the casino Slip her a $20 and park her at a penny slot Head over to the bar Ask a cocktail waitress which of the guys is most likely to roofie a drink... Secure one roofie Put it in a drink, give to mom Tell her you think you're feeling sick from the shit food you ate earlier Bring her back to motel room and let her pass out Stop at the gas station and buy some jimmy hats Go to whorehouse [​IMG]
     
  13. kwilkinson

    kwilkinson Senior member

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    [​IMG] It's so genius, but I'm already in my jammies!
     
  14. edinatlanta

    edinatlanta Senior member

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    Beef BBQ. NVM I just devoured some BBQ beef ribs and they were good but fuck me keep that bullshit ass form of "BBQ" in Texas where it can wallow around with whatever else bullshit roams that state.

    FUCK.
     
  15. Thomas

    Thomas Senior member

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    Beef BBQ. NVM I just devoured some BBQ beef ribs and they were good but fuck me keep that bullshit ass form of "BBQ" in Texas where it can wallow around with whatever else bullshit roams that state.

    FUCK.


    LOLOLOLOL. There's a reason there are regional specialties. Stick to your pulled pork and slaw, Edina. Y'all do that pretty well.

    Leave the big meat to the big state. [​IMG]
     
  16. foodguy

    foodguy Senior member

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    i do love my BBQ brisket, but i never did warm to beef ribs. just too heavy and greasy.
     
  17. Piobaire

    Piobaire Senior member

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    Oh, there's a topic. Boiled ribs. WTF?

    Braise 'em, smoke 'em, bake 'em, etc., but boiled and then slathered in sauce?
     
  18. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    i do love my BBQ brisket, but i never did warm to beef ribs. just too heavy and greasy.
    My mother used to serve them boiled, then slathered in dijon mustard, topped with breadcrumbs and broiled. I don't know if I would like them now if I hadn't eaten them then, but the mustard cuts the fat really well, and the whole thing is very comforting.
     
  19. Thomas

    Thomas Senior member

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    Oh, there's a topic. Boiled ribs. WTF?

    Braise 'em, smoke 'em, bake 'em, etc., but boiled and then slathered in sauce?


    Christ, Pio - who on earth boils ribs?
     
  20. Thomas

    Thomas Senior member

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    Christ, Pio - who on earth boils ribs?

    ...actually, I know a guy who par-boils them and then broils them, but he's an impatient bastard.
     

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